Honey-Wheat Bread Recipe

April 26th, 2016

Nothing’s more irresistible than the scent of freshly baked bread. But baking it at home can seem daunting, between all the rising, kneading, and rising some more. With this recipe and the help of a stand mixer, however, the process becomes basically effortless—and the results are well worth it. This honey-wheat loaf comes out with a rich nutty flavor and light, airy texture reminiscent of brioche.

Honey-Wheat Bread

Yield: 1 (9×5-inch) loaf 
Active Time: 30 minutes
Total Time: 5 hours


2 1/4 cups whole milk
1/4 cup honey
1 package active dry yeast
4 1/2 cups sprouted white wheat flour
2 teaspoon sea salt
Olive oil
2 tablespoons heavy cream

Honey-wheat bread


In a small saucepan, warm milk and honey together until lukewarm. Pour mixture into a bowl and stir in yeast. Set aside for 5 minutes. The mixture should become foamy.

In a large bowl, mix together flour and sea salt. Pour in milk mixture and mix until the dough comes together to form one solid ball. Allow dough to rest for 10 minutes.

Then, by hand or in a stand mixer fitted with a dough hook attachment, knead dough for 10 minutes.

Allow dough to rest 10 minutes more, then once again, knead dough for 10 minutes.

Place dough in a large oiled bowl and cover tightly with plastic wrap. Allow dough to rise 1 1/2 to 2 hours.

Oil a loaf pan with olive oil and preheat oven to 375 degrees.

Unwrap the bowl and punch the dough down in one swift gesture. Transfer dough to a work surface. Fold edges of the dough towards center, flip it over, then shape it into a circle, rotating the dough in your hands clockwise, gently elongating the shape to fit your loaf pan. (Check out this tutorial for more step-by-step instructions.) Place into prepared pan and allow it to rise again until double in volume. Brush cream onto top of loaf. Bake for about 45 minutes, or until bread is deep golden in color. Cool before removing from pan.

Photo credit: Paul Delmont

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This article is related to: Bread Recipes, Breakfast, Dinner, Food, Lunch, Recipe, Vegetarian

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Merce MuseThrive Market Food Editor

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